Mini Pumpkin Pies

Easy Mini Pumpkin Pies

‘Tis the Season! And it’s pumpkin everything so along with fall, cozy fires and holidays looming, here is a fun pumpkin favorite to make with the kids! YOU WILL NEED: • One large can of pumpkin • One bag of small marshmallows • One small bag of chopped pecans (optional) • 1 teaspoon cinnamon • 1 teaspoon vanilla • Qtr.-cup of brown sugar • 1 pkg. Crescent Rolls DIRECTIONS: 1. Heat oven to 325 degrees and spray a mini muffin pan with cooking spray (a regular muffin tin is fine also). Line each with crescent roll dough (you may need some flavor to help handle the dough as you form it and line the muffin cups, cutting and shaping as needed). 2. Bake until just golden brown, about 10-12 minutes, remove from oven and sent set to the side to cool. 3. Combine the pumpkin, cinnamon, vanilla, pecans, and brown sugar in a bowl. Spoon on top of the cooked crescent roll pie crusts in your muffin tin and top with marshmallows. 4. Pop back into the oven just until the marshmallows brown and the mixture is heated through, about five minutes or so. 5. Enjoy!

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